Source of Styles #2 – Pale Ale

March 1, 2018

Baird Rising Sun Pale Ale

Minoh Pale Ale

Hitachino Nest Pale Ale

Yona Yona Ale

Iwate Kura Pale Ale

Hidatakayama Pale Ale

Pale ales are a cornerstone of the modern craft beer world. The bitter, aromatic, generously-hopped version we are familiar with today has its roots in two separate beers: Anchor Brewing Co.’s Anchor Liberty Ale (1975) and Sierra Nevada’s Pale Ale (1980). The term “pale ale”, however, goes back much further than that.

“Pale ale” was a term used interchangeably with “bitter” in England, where it first appeared in the early 19th century. Up until then, the heating process for malt was difficult to control, causing the malt to be roasted black and making the beers dark as a result. Porters and stouts were the most popular beers around this time. However, new technology meant better control over the process, and light-coloured ales began to spread in popularity.

In Japan, pale ales were not unheard-of before the current craft beer boom. Bass Pale Ale was imported, and sailors and merchants often brought their own supplies of beer to the trading port of Nagasaki, both for their own consumption and as gifts of goodwill towards the Tokugawa Shogunate. However, being more used to sweet alcoholic beverages such as rice wine and plum liqueur, Japanese people did not exactly flock to beer in general. One contemporary writer described it as “bitter horse-piss wine”.

Flavour-wise, pale ales can be broadly divided into two types: American and English. The original English type is robust, nutty and malty, made with hops that are more earthy and floral in profile. American pale ales show off their hop character to a greater degree, with a gentler, crisper and more subtle malt backbone. American pale ales generally use American hops such as Cascade, which impart a strong, citrus aroma, or Simcoe, with its distinctive piney aroma.

American Style Pale Ales

Yona Yona Pale Ale by Yo-Ho Brewing

I was a bit disappointed in my review of the legendary pale ale from Yo-Ho Brewing because it was basically just a dry-hopped version of the old recipe, but it’s still a great beer in its own right and has definitely grown on me.

About the Author

Joe Robson

Pompous elitist and professional space beast Joe lives down by the beach in Shonan. He listens to podcasts almost constantly. He's listening to one now. He bought an Arduino but doesn't know what to do with it. He recently ate a cricket and would do it again. Never give him a Belgian beer. He'll die.